Quick Ramen Noodle Soup
This Quick Ramen Noodle Soup only takes 15 minutes to make, and has two secret ingredients that give the broth a great depth of flavor and richness!
I was really tempted to call this something like “faker’s ramen noodle soup” because instead of the 3 days that an authentic ramen requires, this one takes about 15 minutes and has a ton of flavor.
Despite its short cooking time, we start with a ton of aromatics as the base and add plenty of umami so it takes on a deeply rich flavor, without a long simmering time!
So if you’re a fan of ramen soup but don’t feel like spending three days simmering chicken bones and pork bones, definitely give this one a try!
Start by adding minced garlic, sliced scallions, grated ginger, oil, and sriracha to a big soup pot:
Cook for about a minute, until the scallions have softened and the garlic smells aromatic.
Then add chicken stock (or broth) and beef stock:
As I mention in the video above, I like adding a mix of the two broths because it keeps the flavor of the soup from being one-note.
Next, add soy sauce and fish sauce to the pot:
These are the secret ingredients that give the broth a depth of flavor and complexity.
Finally, drop in some ramen noodles, and eggs if you’re making them, and cook for three minutes:
Serve the ramen with extra scallions, or any other toppings you wish to add.
More of my other favorite soups are this Quick Chicken Noodle Soup, Carrot Coconut Soup, and Slow Cooker White Chicken Chili.
Enjoy, my friends!
Quick Ramen Noodle Soup
This Quick Ramen Noodle Soup only takes 15 minutes to make, and has two secret ingredients that give the broth a great depth of flavor and richness!
Ingredients
- 1 tbsp grapeseed oil
- 1 tbsp minced garlic
- 1/2 tsp grated ginger
- 4 scallions, sliced (white and green parts)
- 1/2 tsp chili sauce or sriracha
- 3 cups chicken stock
- 3 cups beef broth
- 1 tbsp fish sauce*
- 1 tbsp soy sauce
- 1 cup water
- 4 eggs, optional
- 12 ounce package ramen noodles
Directions
- Place the grapeseed oil, garlic, ginger, scallions, and chili sauce in a dutch oven or large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.
- Add the chicken stock, beef stock, fish sauce, and soy sauce and bring to a boil over high heat. Taste and adjust as necessary (I add about a cup of water to reduce saltiness).
- Add your eggs, if cooking, and the noodles to the boiling soup, and cook for about 3 minutes (the noodles I use require about 3 minutes, but follow the package instructions).
- Serve and enjoy!
Recipe Notes
*Fish sauces vary in quality. Red Boat and Tiparos are both very nice.
You can also use chicken broth and beef broth instead of stock.
Did you make this recipe?
I'd love to know how it went!
Leave a comment or share a photo on social media tagging me @fifteenspatulas.
Post originally published in February 2014. Updated with new photos, writing, and a video in December 2017.
Hi – I love Ramen soup and it’s one of the few foods that tastes as it should ( going thru chemo and nothing tastes as it should – causing unhealthy weight loss and lack of strength). But the store bought soup is loaded with sodium and not good for me. I assume using low sodium sauces/stock will help lower the sodium but what if the taste then? Any suggestions? Do you happen to know of a lower sodium good tasting ramen recipe?? I’m so hoping you do!! This would be wonderful to enjoy a bowl of soup that tastes as it should!! Want to make today if possible!
Hi Annemarie, are you able to have low sodium soy sauce or does that have too much salt still? Hope the chemo is successful for you.